Salad potatoes

£1.95 / 1kg

Unavailable

This week we're packing Charlotte potatoes

With tender skins and waxy, delicately flavoured flesh, these little slow-grown spuds are spot on for salads. Boil and anoint with melting butter, a scrunch of salt and fresh shredded mint. Or mix with creamy mayonnaise, chives and onions – adding bacon, smoked fish or boiled eggs to make it a substantial meal.

This week's potatoes are the Charlotte variety - slow growing with great flavour and distinctive yellow flesh. Boil and eat hot or cold.

CHARLOTTE VARIETY

Just added

Plastic free

Country of origin

Grown in

The UK

UK Seasonality

Our favourite Charlotte or Alexia potatoes are in the boxes and bags in July and August, Milva occasionally between October and January.

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The best potatoes I've ever eaten

- Laeony, Riverford customer

How to prepare

When you tire of buttery, minty potatoes (if that’s even possible), branch out. Eat boiled potatoes in a classic mayonnaise and chive salad. Or toss with a bouquet of seasonal veg – in spring, try broad beans, artichoke hearts and wet garlic. Salad potatoes also roast well, especially with a few sprigs of rosemary and cloves of garlic.